At the Orchard

1 lb Ground Turkey* If you have extra time, try food-processing 1 lb of skinless chicken thighs ahead of time.

1 apple, peeled, cored, chopped into quarters

1 small onion, peeled, chopped into quarters

2 cloves garlic, peeled and minced

¼ cup maple syrup

3 T olive oil. * Reserve an extra ¼ cup for frying

1 tsp fennel seed

1 tsp dry sage

1 ½ tsp salt

Pepper to taste

Directions:

Place apple, onion, garlic, maple syrup, olive oil, spices and salt into food processer and pulse several times until ingredients blended together (small chunks are okay). Add ground meat in 3 parts, and pulse until combined with apple mixture. Use a wooden spoon to fold meat into the bottom of the blender if needed. *Sausage mixture is to be cooked without casing, so it may resemble thinner consistency than expected. (It will firm up while cooking). Heat 1 T olive oil in large frying pan on medium heat. Use a large soup spoon to transfer 2-3 T of sausage mixture to the fry pan. Use the spoon to flatten and shape mixture into 4 circular patties (approximately 2-3 inches in diameter). Brown on both sides. Cook patties at least 5 min on both sides. Make 4 batches, for a total of 16 breakfast sausage patties.